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Laboratory Milling Method for Whole Grain Soft Wheat Flour Evaluation
Laboratory Milling Method Whole Grain Soft Wheat Flour Evaluation
2014/5/23
Whole grain wheat products are a growing portion of the foods marketed in North America, yet few standard methods exist to evaluate whole grain wheat flour. This study evaluated two flour milling syst...
Changes in Maximum Viscosity of Wheat Flour and the Relationship to climatic Conditions during Ripening
α-Amylase activity Calendar day Maximum viscosity Mean air temperature Precipitation Sunshine time
2009/7/28
In order to study the relationship between climatic conditions and maximum viscosity (MV) in wheat flour, changes in MV and α-amylase activity by calendar day were investigated. Two winter and two spr...